Saturday, December 27, 2008

Cochon, Part Two

This has to be one of the high points of the trip. A new, modern restaurant, excellent, exotic food, and a minimum of dental hygiene photos. Wild boar sausage with carrot pecan slaw, roasted oysters (without cheese), poppy seed angel food cake with a small scoop of vanilla ice cream and tropical fruit salad. Only appetizers were ordered, but they were filling, and the quality and presentation were well above average. Nothing was overly seasoned or spiced, and the blends of flavors resulted in pleasing combinations. A hearty recommendation, especially the wild boar sausage and paneed pork cheeks. - Arthur Matluck

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